Effects of drying temperature and relative humidity on spaghetti characteristics
Effects of drying temperature and relative humidity on spaghetti characteristics
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DOI：
10.1080/07373937.2016.1236812
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发表时间：
2017-01-01
影响因子：
3.3
通讯作者：
Adachi, Shuji
中科院分区：
文献类型：
--
作者：
Ogawa, Takenobu;Chuma, Asako;Adachi, Shuji
本研究旨在研究干燥条件对意大利面条的颜色、表面结构、断裂强度、复水特性、质构和酱油保留能力等特性的影响。在恒定干燥条件下独立考察了温度和湿度的影响，并与工业应用的温度和相对湿度随时间逐步变化的情况进行了比较。这项研究中所获得的知识被认为有助于合理确定生产具有所需特性的意大利面条的干燥条件。
This study aimed at investigating the effect of drying conditions on spaghetti properties, i.e., its color, surface structure, rupture strength, rehydration characteristics, texture, and sauce retention capacity. The effects of temperature and humidity were independently examined under constant drying conditions, which were compared to those applied industrially, where the temperature and relative humidity are changed stepwise with time. The knowledge obtained in this study is considered useful for reasonably determining the drying conditions for producing spaghetti with desired properties.